Split Pea Soup with Goat Cheese and Pickled Shallot

These quick pickled shallots can be made several days ahead and stored in their pickling liquid in the refrigerator.

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  • Servings: Makes about 8 cups

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 ham hock, split in half
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 6 medium carrots, sliced
  • 2 celery stalks, chopped
  • 8 cups chicken stock
  • 1 pound dried split peas
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1 teaspoon sugar
  • 2 small shallots, sliced
  • 2 ounces crumbled goat cheese

How to make this recipe

  1. In a large heavy pot, brown the ham hock in the oil over medium high heat, turning occasionally, until golden, about 8 minutes. Stir the onions, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season with salt and pepper to taste.
  2. While the soup cooks, in a small saucepan, bring the vinegar, water, sugar and 1/2 teaspoon salt to a simmer. Remove the vinegar mixture from the heat and stir in the shallots. Let stand 30 minutes then drain.
Contributed By Photo © Ian Knauer Published September 2014





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